Pan-fried Asparagus with New-season Morels

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Preparation info
    • Difficulty

      Easy

Appears in

By Paul Gayler

Published 1999

  • About

Ingredients

  • 450 g (1 lb) asparagus, trimmed
  • 4 tablespoons

Method

This is a simple recipe and I like to top it with a buttery fried egg.

Bring a large pan of salted water to the boil and add the asparagus. Blanch for 1 minute, then drain well.

Heat a tablespoon of the olive oil with half the butter in a large pan, add the asparagus and sauté until lightly golden, about 3-4 minutes. Remove the asparagus from the pan and keep warm. Heat the rema